Fluffy Buckwheat Pancakes

Fluffy Buckwheat Pancakes (I adapted this recipe from one I found in Vegetarian Times)

Free of: Gluten, Dairy/Casein, Eggs, Corn, Soy, Peanuts, Tree Nuts, Xanthan Gum, Guar Gum and Refined Sugars

2 1/4 cups Dairy-Free Milk (I've not tried this yet, but water may work well too)

1 cup (160 grams) Superfine Brown Rice Flour (if you're allergic to rice, try substituting with 1 cup {or 135 grams} of Sorghum Flour)

1 cup (130 grams) Buckwheat Flour (make sure it's gluten-free)

1 1/2 tsp. Corn-Free Baking Powder 

1/2 tsp. Sea Salt (iodized salt contains corn in the form of dextrose)

1/2 tsp. Baking Soda

1 Chia Egg (combine 1 tsp. ground White Chia Seeds + 3 Tbs. Water, stir and allow to sit for 5-10 minutes until mixture thickens)

2 Tbs. Coconut Oil, melted 

1 Tbs. Agave Nectar 

  • Combine flours, baking powder, salt, and baking soda in a medium bowl.
  • In a separate bowl, combine dairy-free milk, chia egg, agave nectar and melted coconut oil.
  • Stir wet ingredients into the flour mixture.
  • Lightly oil griddle and heat over medium heat.  Pour about 1/4 cup of the mixture onto the griddle and cook for about 2 minutes or until the batter bubbles around the edges.  Flip, and cook pancakes about 2 minutes more.
  • Serve with your favorite toppings.